Coconut Cream Scones

By • October 4, 2015 0 Comments

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Author Notes: Dreaming of flake-y butter-y scones but cringing at the fact of all the dairy involved? Think again! This recipe is vegan and wholegrain for a new twist on the teatime classic!Sabrina


Makes 5 scones

  • 150 grams whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon baking soda
  • 45 grams coconut oil
  • 100 grams coconut cream
  • 60 milliliters coconut milk plus more for glazing
  1. Preheat your oven to 220 °C/425°F. Stir together all dry ingredients in a medium sized bowl.
  2. In a seperate bowl beat together all remaining ingredients until smooth. Poor wet into dry ingredients, then lift carefully until just incorporated - do not overmix! Otherwise the scones will become denser. The mix might still be a bit crumbly.
  3. Pat the dough into a free form on a lightly floured working surface until about 2.5 cm/ 2/3 inch thick.
  4. Dip a 5cm/ 2 inch glass or a cookie cutter into flour and use it to cut the scones out of the dough. Assemble on a parchment lined baking sheet. Continue as above with the remaining dough.
  5. Brush the top with a bit of coconut milk - be careful not to glaze the sides or otherwise the scones may not rise as beautifully.
  6. Bake for 12-15 minutes until golden brown and they can easily be lifted from the baking sheet.
  7. Remove and let cool for 10 minutes - serve plain or with whipped coconut cream and fresh strawberries.

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